Cooking Recipes of the Middle Ages


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  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Capercaillie in sauce

Vrhannen zu bratten oder ein Reckalle


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 041rRecipe Nr. 74 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.74Shared ingredients: wo9a.74Same ingredients in following recipe: 5 1Same tools in following recipe: 0


Main ingredient: game poultryPreparation: boiledType: -

Vrhannen zu bratten oder ein Reckalle Wollt ir einen vrhannen machen So Nempt [41v] Weiss Brod vnd roeeste es Nemet fleischbruee lass damit sieden vnd knueerst es ein wenig streichs durch vnd thuet Imber zimetrinden vnd paradis koerner vnd zucker drein laß darnach sieden Nemet Klein Rosin vnd Quelet den in wein thues in daran lasset die bruee Kaltt werdten bratt denn vrhannen wol das er gar wierdt lass in dan Auch Kalltt werdten geuess die Bruee darueber wo man will So soll man brod roesten vnd soll es vnden in die Schuessel legen vnd den vrhanen drein legen oder man mag es aber auch ein Rekeuele so bereitten will man es Aber nit Kalltt haben So mag man es warmb essen

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"